Grilled Filet Mignon, 8oz Recipe
Gruyere Scalloped Potatoes – Szechuan Vegetables Truffle Onion Misoyaki Demi-Glace
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Ingredients
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Filet Mignon
Gruyere Scalloped Potatoes
Szechuan Vegetables
Truffle Onion Misoyaki Demi-Glace
Method
Filet Mignon Preparation
- 1
Season the Steak
Rub the filet mignon with olive oil, salt, and black pepper. Let it sit at room temperature for 30 minutes.
- 2
Gruyere Scalloped Potatoes
- 3
Prepare the Cream Mixture
In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Pour in the heavy cream, salt, and black pepper, and heat until heated through.
- 4
Assemble and Bake
In a greased baking dish, layer half of the sliced potatoes, pour half of the cream mixture, and sprinkle half of the Gruyere cheese. Repeat layers. Bake at 375°F (190°C) for about 45 minutes until golden and bubbly.
Szechuan Vegetables
- 5
- 6
Add Szechuan Sauce
Stir in the Szechuan sauce and cook for an additional 2 minutes. Remove from heat.
Truffle Onion Misoyaki Demi-Glace
- 7
Make the Demi-Glace
In a saucepan, melt butter over medium heat. Add finely chopped onion and sauté until translucent. Stir in miso paste, beef broth, soy sauce, and truffle oil. Simmer for about 10 minutes until slightly thickened.